New food and process of production



20 other methods.

Patented Feb. 1, 1927.

UNITED STAB ROLAND E. BAILE, F

hldttt innnronn. MARYLAND.

NEW FOOD AND PROCESS OF IPRODUCTION.

No Drawing.

This invention relates to a food product and more particularly to theutilization of neutrally flavored or otherwise suitable edible beans(particularly soyabeans) although navy beans have also been used in theform of a paste which is readily adapted as a filling for sandwiches andthe like.

The invention aims to effect an improvement in the method of forming abutter? 1 of beans, such as the soya bean, for instance,

and particularly to the production of one in which, in a novel way, animproved flavor is developed akin to or including that of some nut orother proper food of desirable to I flavor for the purpose.

llt is an important object to lessen the expense involved in manufactureof the product, without impairment of flavor or nutritional value ascompared to the products of lit is a further important object to producea flavor resembling that of certain nuts,

with small liability of materially deviating from a fixed standard ofproportions int-he as pre aration of the butter.

ith these and other objects in mind,

which will become apparent from the following description, my rocessconsists substantially as follows, w on using the soya bean:

A quantity of beans (the quantity depending upon the facilitiesforhandlin which are available) are-thoroughl wa ed and soaked, inwater, or steame in order to get the beans thoroughly soaked orsaturated with water, and at the same time to loosen the outer skin. Itis very important to have the beans thoroughly soaked, as

uick extraction of this water from the beans 40 t rough the action ofthe boiling oil treatment (which turns the "water rapidly to' steam),has an important effect; for one thing, it gives the desired brittlenessand im proves the powdermg quality of the beans subsequently. The beanis greatly enlarged by the saturation, and retains its larger size inthe oil treatment, where the enlargement becomes permanent.-Consequently the bean is of a more open or larger cell structure afterthe oil treatmentias described, which makes it structurallyweaker, andis of advantage in the grinding and otherwise. The a time required forsoaking of the beans depends largely upon the age of the beans, for

66 in some mstances only a short time is required, while at other timesa much longer Application filedDecem'ber 20, 1923. Serial No. 681,825.

torily. Ur, the beans may be dried 'by hot' air, just enough to causethe skins to shrink then the beans are put through any one of thevarious hulling machines used for this class of work and the skinsremoved in this manner. The hulls having been removed the bean kernalsare now introduced into some suitable nut oil while the oil is boiling,

and are boiled therein until the beans have acquired a good brown colorand a suitable brittleness. The beans'having attained thischaracteristic and quality are now removed from the boiling oil, and,while hot, are passed through a pulveriz'ing machine, which reduces thebeans to a fine powder, to

which is added the desired nut oil to give itthedproper viscosity. Thebeans may be groun after; cooling, if desired though it is preferable togrind them in the hot state.

The butter-like substance may be now salted to brin 'out the flavorproperly, and if desired, a urther famount of nut 011 may be introducedthereihto" to improve the ter:- ture or furtherflavor thebutter. oil maybe added during the grinding of the If desired,

beans. This ma be an oil of neutral taste,

as,cotton-seed o1l, as the boiling seeems'togive a nut taste of .amplestrength. This reduces the cost of the product.

J Preferably I. employ peanut oil as the boiling medium, but variousedible nut oils are available, and I do not wish to limit myself to theuse of a single oil, for, by the use of various oils, I am enabled toproduce nut-like butter of distinctive tastes, namely, tastes similar tothe flavor of nuts from which the oils are procured. By the boiling 1 ofsuch beans in the manner described, a dis tinct nut-like taste isdeveloped in the beans themselves. It will be apparent, of course,

that the beans boiled in the manner described will be thorou hlyimpregnated with the oil in which they are 'boiled.

The browning of the beans in boiling oil-especially a nut-oil-causesthem to I develop a meaty flavor distinctive and pleasant so thatordinarily no additional flavoring is required. It is not understoodwhat causes this peculiarity, beyond the physical mixture incident tothe process, but it is thought that a chemical combination of the oiland bean tissue occurs by reason of the nascent condition existing whenthe beans reach the browning state, as the flavor is distinct from thatproduced by first roasting beans in the ordinary way, then pulverizingand mixing them with nut oil.

It will be appreciated that the soya bean, after cooking as described,may be used in aeiaaaa various ways and as a part or whole of foodpreparations prepared in accordance with familiar practices, asdiscretion may dictate, with or without grinding.-

1 claim:

The method of preparing, a bean of the character described, consistin insoaking it in water until expanded by a sorption, then immediatelythereafter introducing it into a boiling oil whereby to permanently fixthe bean in its enlarged size and cooking it there in to brittleness.

In testimony whereof I afiix my signature.

ROLAND P. BAIL-E.

